Funnily enough, when I was in New Orleans in June, I was served coleslaw, ate it, and really enjoyed it. I suspect it was for one or more of the following reasons:
- In addition to coleslaw, I was served Macaroni and cheese, creamed spinach and bread pudding i.e. the coleslaw was refreshingly light.
- It's so flinging-flanging hot in New Orleans in June that I was thrilled to eat something cold.
- I am now a grownup and grownups eat things like coleslaw.
A couple weeks ago, Poor Girl Eats Well posted a recipe for Coleslaw that got the gears in my head churning, and started making me crave the stuff to the point of distraction. I was convinced that if I became the kind of girl who eats a lot of coleslaw, I'd both lose girth and save money. Cabbage is dirt cheap, yo. What ended up happening instead, is that I panicked at the thought of shredding cabbage (how!?!) and bought the bagged coleslaw, which is just bagged, shredded cabbage, and then I didn't know what to add to it to make it taste like the slaw I'd had in New Orleans. So I guessed. I guessed poorly.
I added too much mustard and it just tasted like mustardy cabbage-- not good. I was going to try to rinse the whole mess in my fine mesh sieve, but what can I say, I am lazy. So I've had disappointing cabbage hogging my fridge real estate for going on three weeks now. I opened the contained the other day, convinced I'd find a science experiment, but it looks and smells totally fine. I put it to the group: Do I have food waste, or just disappointing coleslaw that I should find a way to salvage? Sub-question: How does one salvage disappointing coleslaw?